Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
I went from making two loaves of sprouted spelt easy-artisan bread, to making four loaves at a time. Today I am going to make 6 loaves at the same time. Yes. Why? Only so I don’t have to bake any more for a whole week. I’ll let you know how it goes. We might just eat it up faster.
Tell me… what do you do to save yourself from having to work? 
About WardehWardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.
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I always make 6 loaves of bread at once, then freeze all of it but 1 loaf, and take them out as we need them. Although I have never done that with the artisan bread.
I am getting better at taking leftovers from one meal and turning it into another meal. I really like doing that. For instance when I maked roasted chicken–I can almost always get 2 meals out of that, for a family of 5.
I am a list maker–I tend to get more done when I have a specific goal or list to follow. AND if I do more than is on my list or maybe something different than is on my list–I write that down too. This way I can really see all that I got done.
This is totally off the subject–but I remember you asking me if I ever made pie crust with sprouted grains or wheat. I just did–it turned out okay–it was kindof crumbly in putting it together. I just used the same recipe in my book Whole Wheat Pie Crust, using sprouted-dehydrated wheat instead. You can see all the details on my blog if you want to. It is still a recipe that needs some work.
Tiffany, I always use to make 6 loaves of bread. But I’m working back up to it now that we are eating sprouting gluten grains again.
I agree with you about using the leftovers in other meals. I think of grains, beans and meat, as meal components, which I prepare in larger quantities but combine them differently with varying sauces/flavors. It seems like we are doing similar things!
Since you managed to write and publish a cookbook, I know that you are efficient. I admire that. I could use some of your efficiency!
I’m so glad you mentioned the pie crust. I haven’t attempted it yet myself. I will visit your blog for all the scoop!
I do a lot of batch baking and making and put it in the freezer. I usually do a batch of something each weekend. I make and freeze batches of beans, brown rice, pizza crust, bread, buns, muffins, cookies,